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Tuna and Coconut Rice Empanadas

Prep 15 min
Total 35 min
Ingredients 12
Servings 4

Empanadas are definitely a people pleaser. They’re versatile and you can use many different fillings and you can even prepare them in advance to save time. They’re a hit at any celebration or a great after-school snack. This recipe is simple and a delicious option for lunch or a quick dinner. Everyone at home loved these tuna and coconut rice empanadas. They were a success! MORE + LESS -

Ingredients

For the empanadas:

tablespoons butter

cup carrot, grated

1/2

cup white onion, chopped

Salt and pepper, to taste

cans (5 oz each) tuna

1/2

tablespoon lemon juice

empanada lids

egg, beaten

For the coconut rice:

cup rice

cups coconut milk

cup butter

Salt, to taste

Directions

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1

For the empanadas: Pre-heat oven to 350° F.
2

In a sauce pan, place the butter, carrot and onion. Season with salt and pepper to taste. Cook on medium-heat for 5 minutes or until the onion is tender.
3

Turn off the heat and add the tuna and lemon juice, and mix well.
4

In each empanada lid, place 1 tablespoon of the tuna preparation. Close the edges with a fork or your hand.
5

Put the empanadas on a baking tray and brush them with the beaten egg. Bake for 15-20 minutes or until golden.
6

For the coconut rice: Put the rice, coconut milk, butter and salt in a medium pot. Cook on high heat until it begins to dry up. Cover and continue cooking on low until the rice is ready.
7

Serve and enjoy.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Empanadas are definitely a people pleaser. They’re versatile and you can use many different fillings and you can even prepare them in advance to save time. They’re a hit at any celebration or a great after-school snack. This recipe is simple and a delicious option for lunch or a quick dinner. Everyone at home loved these tuna and coconut rice empanadas. They were a success!